I treat quail eggs the same as I do other eggs as they taste so similar to those from a chicken. They're just... eggs to me with a very high cuteness level.

This is the salad that I last made utilizing them:

4 quail eggs

1 tablespoon champagne vinegar

1 tablespoon honey

1/2 tablespoon lemon juice

Salt/Pepper

4 tablespoons oil - something fairly neutral, I used avocado

2 oz pancetta, thinly sliced

2 firm apples, cored and thinly sliced - I used my mandoline

4 cups baby arugula

Hardboil the eggs for three minutes then get under cold water. Peel and thinly slice when cool. Crisp the pancetta and drain on papertowles. Whisk vinegar, honey, lemon juice, fat, salt, and pepper for your dressing.

Toss the apples, arugula, pancetta, quail eggs, and dressing gently, season with s/p again if you need to.

RE: Offal - I eat pastured grass fed liver as I have easy access and it's a really great price. I know some people who use factory farmed bones (marrow/neck/feet, etc.) but keep grass fed for the other bits. Here, this is a good article re: toxins and offal that might be helpful.

Raw quail eggs are freaking awesome.

Looks like we had the same brain wave. I just hard boiled a bunch of mine and had some sunnyside up in ghee, and asked the same question. :)

CAFO organ meats are not a good idea - probably not much worse than any other CAFO parts. I'd go for the heart more than the liver.